Chinese Food

Cooking Steps

1. 

   Step1:First of all, a mousse circle with page shape. My 4-inch one needs two pieces of Qifeng cake. Use the mousse circle to carve page shap

2. 

   Step2:Then prepare the strawberries for mousse paste and cut them. Then use the cooking machine to make mud. Pour them into a small pot. Add in the white sugar. Turn on the small fire. Keep stirring. Cook until it's sticky. Then I use 250g strawberries. 30g white sugar. The strawberry jam is about 70g

3. 

   Step3:Put the gelatine powder into the water, stir it and soak it. It's soaked well. It's the same as the gelatine tablet

4. 

   Step4:Then melt it with hot water. The melting temperature of gilding is about 30 degrees. So the water temperature doesn't need to be very high. Just stir it a little and it will melt

5. 

   Step5:Add strawberry jam to the yogurt (I use the commercially available yogurt with sugar). Mix wel

6. 

   Step6:The color of strawberry jam is not red enough, so add a little food pigment. Adjust to this color, and then add the melted gilding liquid. Stir well

7. 

   Step7:Beat the cream again. No sugar is needed. The sweetness of yogurt and strawberry jam is enough. Just beat it to a little shape

8. 

   Step8:Pour strawberry yogurt into the whipped cream. Stir well. The mousse is ready

9. 

   Step9:Wrap a layer of plastic film on the bottom of the mol

10. 

    Step10:Put in a cake. Press i

11. 

    Step11:Put the mousse paste. The mousse paste is best placed in the mounting bag. It won't be everywhere. First fill the edges and corners, then fill the middle. Slightly smooth

12. 

    Step12:Put in another piece of cake. Press it. Don't leave any space

13. 

    Step13:Fill with mouss

14. 

    Step14:The surface shall be troweled with a spatula and refrigerated for more than 3 hours. It shall be completely frozen and har

15. 

    Step15:Pour the heated cream into the white chocolate. The melting temperature of the white chocolate is about 55 degrees. So the cream doesn't need to boil completely to the edge of the pot to produce bubbles. After pouring, let it stand for 2 minutes. Stir evenly

16. 

    Step16:The gelatine powder is still boiled in cold water and poured into hot milk. Stir until melte

17. 

    Step17:Transfer in red food pigmen

18. 

    Step18:Pour the milk gelatin into the cream. Mix wel

19. 

    Step19:Go through the sieve. You'll be ready to pour the noodles

20. 

    Step20:Frozen mousse demoulding can be assisted by hot towels, hair dryers or flamethrower

21. 

    Step21:It's the best temperature to spray the surface immediately after removing the mol

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